CHEF JEFF — ONE BYTE AT A TIME: Layered Shrimp Salad

Give this no-cook, 15-minute, summer supper a try on a hot night.

Layered Shrimp Salad

3 tablespoons reduced-fat oil and vinegar dressing

1 tablespoon diced or chopped onion

1 teaspoon dried tarragon

¾ pound cooked, peeled, medium-size shrimp

Salt and freshly ground pepper

½ bag washed, ready-to-eat mixed baby greens (about 2½ cups)

½ medium cucumber, peeled and sliced

2 cups corn kernels, fresh or frozen

1 medium tomato, sliced

Mix dressing, onion, tarragon. Place shrimp in bowl. Toss with 1 tablespoon dressing. Sprinkle with salt, pepper to taste. Arrange greens in bottom of salad bowl. Layer cucumbers on top. Sprinkle corn over cucumber slices. Drizzle 1 tablespoon dressing over vegetables. Place layer of shrimp on top. Drizzle remaining dressing over salad. Arrange sliced tomatoes around edge of bowl. Sprinkle tomatoes with salt, pepper, to taste.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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